Recipes and Cooking Classic Pork Tenderloin Sandwich 4.3 (35) 5 Reviews You don't have to go the fair to enjoy a delicious pork tenderloin sandwich—you don't even have to wait for summer! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on November 9, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Cook Time: 18 mins Total Time: 43 mins Servings: 6 Yield: 6 sandwiches Make this classic pork sandwich recipe in your own kitchen with just a few easy steps. Ingredients 6 center cut pork loin chops (about 3/4-inch thick), trimmed of fat 2 sleeves saltine crackers or ritz crackers, processed into fine crumbs (about 2 1/2 cups) 1 teaspoon garlic powder ½ teaspoon ground black pepper 2 cup flour 1 ½ cup buttermilk Vegetable oil Salt 6 hamburger buns Leaf lettuce, tomato slices, pickle slices, mustard Directions Butterfly each pork chop by cutting horizontally to, but not through, the other side. Lay open the chops. One at a time, cover each piece of pork with plastic wrap and using the flat side of meat mallet or a small frying pan, pound until 6 to 8-inches wide. Lightly pound each chop with the tenderizing side of the meat mallet. BHG / Andrea Araiza Add at least 1-inch of oil to a large skillet. Heat oil to 375°F. Meanwhile, in a shallow dish combine cracker crumbs, garlic powder and black pepper. In another shallow dish place flour. In a third shallow dish place buttermilk. BHG / Andrea Araiza One at a time, dip pork into flour and then into buttermilk. Evenly coat with cracker crumb mixture. Carefully lower breaded tenderloins into hot oil one at a time and fry about two to three minutes or until an instant-read thermometer inserted in the center reads at least 145°F, turning once. Place fried pork tenderloins on a cooling rack and sprinkle with salt. Repeat with remaining tenderloins. BHG / Andrea Araiza Place fried pork tenderloins on the bottom half of the hamburger buns and if desired top with leaf lettuce, tomato slices, pickle slices and/or mustard. BHG / Andrea Araiza Rate it Print